Oil/fat composition

Abstract

Provided are an oil / fat composition for spreads, an oil / fat composition for butter cream, an oil / fat composition for kneading, and an oil / fat composition for layered food products, the oil / fat compositions being particularly improved in terms of shape retainability, change in hardness caused by long-term storage, and the seepage of liquid oil due to high temperature and / or the lapse of time, and also having satisfactory texture, flavor, and other required physical properties. This oil / fat composition includes a transesterified oil / fat (A) in which the contents of lauric oil / fat (A1) and palm oil / fat (A2) and the iodine value of the entire oil / fat are set within specific ranges. Further, in this oil / fat composition, the total percentage of disaturated triglycerides and trisaturated triglycerides, the mass ratio (SUS / SSU) between symmetrical triglycerides (SUS) and asymmetrical triglycerides (SSU) among disaturated triglycerides, the percentage of triglycerides in which the total carbon number of the constituent fatty acid is from 40 to 48, etc., are set within specific ranges.

Description

technical field [0001] The present invention relates to an oil and fat composition for a spread used as a raw oil and fat to be mixed in a spread, and a spread using the same, an oil and fat composition for a cream used as a raw oil and fat to be mixed in a cream, and a cream using the same, kneading Oil and fat composition for kneading used for green dough of baked goods such as bread and confectionery, layered food oil and fat composition for wrapping green dough of baked goods, and plastic fats and oils, green dough and baked goods using the same. Background technique [0002] Spreads applied to bakery products etc. require a good mouthfeel, good melt-in-the-mouth feeling, good extensibility in terms of physical properties, easy to apply, glossy and good appearance, and good release of flavor in terms of flavor. In addition, trans fatty acids have been pointed out to increase the risk of arteriosclerosis. Considering the concern about the impact on health, it is desirable...

AI Technical Summary

Problems solved by technology

[0023] However, in the techniques described in Patent Documents 12 and 13, the transesterified fats and oils have poor compatibility with other fats and oils, so the plasticity is low, and the extensibility with the green dough is not good, and it is difficult to make the baked goods fluffy.

Specifically, if the iodine value of the transesterified fat is lowered, the compatibility with other fats and oils will be lowered, so there is a concern that it will affect various physical properties and mouthfeel such as the above, for example, there will be a decrease in extensibility, aging due to high temperature and time. The problem of liquid oil seepage

[0024] In addition, in the techniques described in Patent Documents 12 and 13, the content of lauryl oil as a raw material of the transesterified oil and fat is large, and since a large amount of lauric acid is contained, the melting feeling in the mouth tends to be good, but the storage stability is easy. Reduced, especially the problem of liquid oil leakage due to high temperature and time

[0025] In the technology described in Patent Document 14, the amount of tristearic acid in fats and oils is large, so there is a problem that the melting feeling in the mouth of baked goods tends to deteriorate

[0026] In the technique described in Patent Document 15, in order to set the triglyceride composition within a specific range, liquid oil obtained by fractionating transesterified fat is used, and when the fat composition is stored at a high temperature, the stability tends to decrease. question

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